Ascent Hospitality
Job Title
Sous Chef
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Ascent Hospitality
Overview Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, yet we are driven by people. We are looking for a uniquely qualified hospitality leader to be our Sous Chef, working alongside the head chef to manage daily kitchen activities, oversee staff, aid with menu preparation, and ensure food quality, freshness, and compliance with health and safety standards.
Responsibilities
In the absence of the chef, supervise the kitchen and the preparation and presentation of foods, ensuring all items are prepared to specifications.
Oversee and organize kitchen stock and ingredients.
Maintain a first‑in, first‑out rotation system and verify that all food products are properly dated and organized for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Hire and train new kitchen employees to standards.
Manage food and product ordering, keep detailed records, and minimize waste.
Supervise all food preparation and presentation to ensure standards.
Collaborate with the head chef to maintain kitchen organization, staff ability, and training.
Verify that food storage units meet standards and are consistently well managed.
Benefits
Competitive Salary!
Benefits—Health, Dental, Vision, Life Insurance, and other supplemental options!
401(k) with employer MATCH!
Paid PTO!
Uniforms Provided for most positions!
Team Member Hotel Discount Program!
Required Knowledge, Skills, and Abilities
Must be able to understand, read, write, and speak English to effectively communicate with Team Members and Guests and to work with recipes and menus.
Must adhere to and ensure all health and safety standards are maintained in the kitchen.
Must safely and effectively utilize kitchen equipment and utensils that require focus and skill.
Must maintain a neat and professional appearance in line with Company appearance standards.
Must apply common‑sense understanding in carrying out instructions.
Must comply in standardized situations with little variation.
Must be available to work flexible days and shifts, including Holidays.
Must work without constant supervision.
Physical Demands
Stand on hard surfaces and be exposed to warm temperatures for long periods.
Use arms, hands, and legs repetitively; handle or feel various food products and utilize kitchen equipment and utensils.
Reach with hands and arms; stoop, kneel, crouch, or crawl as needed.
Be exposed to cold temperatures in freezers and walk‑in refrigerators and hot temperatures from open flames.
Walk, balance, talk, hear, taste, and smell as required.
Carry and lift items in excess of 25 pounds without assistance.
Effectively use close vision, distance vision, hearing, color vision, and sense of smell and taste.
Qualifications
High School Diploma or equivalent is required.
Two or more years of experience in a similar role.
Excellent customer service skills.
Obtain a Food Handler’s Certificate within 30 days of hire.
Obtain ServSafe certification within 30 days if not already certified.
Excellent interpersonal and communication skills with a strong focus on customer satisfaction.
Ability to lead and motivate a team.
EEO Statement EEO Employer
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function and Industry Management and Manufacturing; Hospitality
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–
Ascent Hospitality
Overview Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, yet we are driven by people. We are looking for a uniquely qualified hospitality leader to be our Sous Chef, working alongside the head chef to manage daily kitchen activities, oversee staff, aid with menu preparation, and ensure food quality, freshness, and compliance with health and safety standards.
Responsibilities
In the absence of the chef, supervise the kitchen and the preparation and presentation of foods, ensuring all items are prepared to specifications.
Oversee and organize kitchen stock and ingredients.
Maintain a first‑in, first‑out rotation system and verify that all food products are properly dated and organized for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Hire and train new kitchen employees to standards.
Manage food and product ordering, keep detailed records, and minimize waste.
Supervise all food preparation and presentation to ensure standards.
Collaborate with the head chef to maintain kitchen organization, staff ability, and training.
Verify that food storage units meet standards and are consistently well managed.
Benefits
Competitive Salary!
Benefits—Health, Dental, Vision, Life Insurance, and other supplemental options!
401(k) with employer MATCH!
Paid PTO!
Uniforms Provided for most positions!
Team Member Hotel Discount Program!
Required Knowledge, Skills, and Abilities
Must be able to understand, read, write, and speak English to effectively communicate with Team Members and Guests and to work with recipes and menus.
Must adhere to and ensure all health and safety standards are maintained in the kitchen.
Must safely and effectively utilize kitchen equipment and utensils that require focus and skill.
Must maintain a neat and professional appearance in line with Company appearance standards.
Must apply common‑sense understanding in carrying out instructions.
Must comply in standardized situations with little variation.
Must be available to work flexible days and shifts, including Holidays.
Must work without constant supervision.
Physical Demands
Stand on hard surfaces and be exposed to warm temperatures for long periods.
Use arms, hands, and legs repetitively; handle or feel various food products and utilize kitchen equipment and utensils.
Reach with hands and arms; stoop, kneel, crouch, or crawl as needed.
Be exposed to cold temperatures in freezers and walk‑in refrigerators and hot temperatures from open flames.
Walk, balance, talk, hear, taste, and smell as required.
Carry and lift items in excess of 25 pounds without assistance.
Effectively use close vision, distance vision, hearing, color vision, and sense of smell and taste.
Qualifications
High School Diploma or equivalent is required.
Two or more years of experience in a similar role.
Excellent customer service skills.
Obtain a Food Handler’s Certificate within 30 days of hire.
Obtain ServSafe certification within 30 days if not already certified.
Excellent interpersonal and communication skills with a strong focus on customer satisfaction.
Ability to lead and motivate a team.
EEO Statement EEO Employer
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function and Industry Management and Manufacturing; Hospitality
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